This month I wanted to share something a little on the sweet side. Since it’s one of my favorite times of the year with the Bob Feist Invitational and all the summer rodeos kicking off, I figured Sweet Cowboy Cake was perfect. Try this recipe out for your summer BBQs or just as a late night sweet tooth craving. Full of rich flavors, there is a big demand for it from a lot of cowboys. Hope everyone kicks off the summer right with a big slice of this recipe!
Sweet Cowboy Cake
3 cups sugar
1-1/2 tsp. cinnamon
3/4 tsp. cloves, ground
2 cups water
1 cup strong brewed coffee
1 cup raisins
1 box dates, chopped
3/4 cup butter
4-1/2 cups all purpose flour
1-1/2 tsp. baking soda
1-1/2 tsp. baking power
3/4 tsp. salt
3/4 cup chopped pecans
1/2 cup light corn syrup
1 cup pecans, halved
2 Tbsp. bourbon or rum
Directions: Combine first 8 ingredients in a saucepan and bring to a low boil while stirring continually. Reduce heat and let simmer 5 minutes. Remove to cool. Sift together flour, baking soda, baking powder and salt. Once cooled to lukewarm, slowly stir the liquid spice/fruit mixture into the dry ingredients. Pour into two well-greased loaf pans. Arrange pecan halves in a decorative pattern on the top of the loaves. Bake 1 hour at 200 degrees. With a brush, gently apply a coat of corn syrup over the cakes. Add a few tablespoons of the bourbon or rum to the corn syrup. Continue baking one hour, or until a toothpick comes out of the cakes cleanly. Cool and enjoy!
Send your recipes to my email: This email address is being protected from spambots. You need JavaScript enabled to view it. — or Facebook message me. I’ll cook or bake your favorite recipe and send it on to Ropers Sports News to be printed.